In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract on medium speed for about 2 minutes until the mixture is smooth and creamy.

Once the cream cheese mixture is smooth, gently fold in the thawed whipped topping using a rubber spatula.

Divide the creamy filling into 4-5 separate bowls, each holding a portion of the mixture. Add varying amounts of gel food coloring to each bowl.

Spoon dollops of the different colored fillings into the prepared graham cracker crust, placing them randomly across the surface.

Using a butter knife, gently create figure-eight motions through the dollops of fillings to swirl the colors together.

Place the prepared pie in the refrigerator and let it chill for at least 2 hours.

Before serving, pipe or dollop some additional whipped cream around the edges of the pie for a decorative finish.